Strawberry Coconut Macaroons

Lightly grease and line two large oven trays with baking paper.

2 Whisk egg whites in a large bowl until frothy. Add coconut and sugar. Stir to combine.

3 Spoon level tablespoons of mixture onto prepared trays, about 4cm apart. Using the back of a teaspoon spread to 6cm rounds.

4 Cook in a moderate oven (180C) for about 12 to 15 minutes, or until golden. Cool on trays.

5 Just before serving, place a teaspoon of jam onto each macaroon. Top with cream. Decorate with strawberries.